This turkey stock is simple to make and you only need a few ingredients. The end result will be that of a jelly-like consistency and will make the richest, most flavorful pot of soup you’ve ever had.
Ingredients
- 1 leftover turkey carcass from a 12 pound turkey
- 1 large onion, cut into wedges
- 2 large carrots, sliced
- 2 ribs celery, sliced
- 10 cups water
Directions
Step 1
Combine turkey carcass, onion, carrots, celery, and water in a multi-functional pressure cooker (such as an Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 15 minutes for pressure to build.
Step 2
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 15 minutes.
Step 3
Pour liquid through a strainer and discard all solids. Refrigerate for 8 hours or overnight. Skim fat from the top and discard. Use stock within 3 days or freeze for up to 3 months.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 25 | |
% Daily Value * | |
Total Fat1g | 1% |
Saturated Fat0g | 2% |
Cholesterol3mg | 1% |
Sodium29mg | 1% |
Total Carbohydrate3g | 1% |
Dietary Fiber1g | 3% |
Total Sugars2g | |
Protein1g | |
Vitamin C2mg | 12% |
Calcium21mg | 2% |
Iron0mg | 1% |
Potassium108mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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